Hominy & Pork Chops
Yield
4 servingsPrep
30 minCook
1 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork shoulder chops
|
* |
| 1 | cup |
chicken broth
reg strength |
|
| 4 | large |
carrots
thinly sliced |
|
| 1 | can |
golden hominy
rained |
* |
| 1 | x |
parsley leaves
chopped |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| Pink pickled onions | |||
| 1 | Medium-size |
red onion
|
|
| ¼ | cup |
white wine vinegar
|
|
| 2 | tablespoons |
sugar
|
|
| ⅓ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork shoulder chops
|
* |
| 237 | ml |
chicken broth
reg strength |
|
| 4 | large |
carrots
thinly sliced |
|
| 1 | can |
golden hominy
rained |
* |
| 1 | x |
parsley leaves
chopped |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| Pink pickled onions | |||
| 1 | Medium-size |
red onion
|
|
| 59 | ml |
white wine vinegar
|
|
| 3E+1 | ml |
sugar
|
|
| 79 | ml |
water
|
|
Directions
Place pork in a 10 to 12 inch frying pan; cover tightly. Cook over medium heat for 20 minutes. Uncover; cook over high heat, turning pork occasionally until liquid evaporates and meat browns, 5 to 10 minutes. Drain off fat.
Add broth, carrots and hominy. Cover and simmer until meat is tender when pierced, 20 to 25 minutes. Transfer pork and hominy mixture to a platter; top with pink pickled onions and parsley. Add salt and pepper to taste.
*** PINK PICKLED ONIONS ***
Thinly slice onion; rinse well. Mix onion with vinegar, sugar, and water. Cover and chill for 30 minutes to 1 hour; drain.
